Chunky Eggplant (Aubergine) Sauce For Pasta - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups chopped peeled onions
1 tablespoon crushed garlic
1/2 cup water
2 tablespoons tomato paste
2 lbs eggplants, diced
2 cups finely chopped tomatoes
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
parmesan cheese, to serve (optional)

Preparation

In a pressure cooker, heat oil over medium-high heat.
Add onion and garlic; cook, stirring frequently, for 1 minute.
Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
Following manufacturer's directions bring to high pressure.
Cook 4 minutes, then allow pressure to come down.
Remove lid and cook, stirring, until sauce is thick.
Serve hot over pasta and sprinkle with parmesan cheese, if desired.